CALIFORNIA FOOD HANDLER TEST
1. Foodborne illness results in ---- hospilizations and ----- deaths:
128,000/3,000
2. Contaminated food ---,---,---, the same as other food.: taste, smell,
looks 3. Three hazards that cause foodbourne illness are: biological,
chemical, and physical
4. Highly susceptible populations include: younger than 5, older than
65, immune comprimised
5. The 8 most common food allergens are: milk, soy, eggs, wheat,
peanuts, nuts,fish, and shellfish
6. Pic stands for:: person in charge
7. List 5 biological contaminants:: bacteria, viruses, live parasites, fungi,
molds 8. List 5 possible sources of chemical contaminants: cleaning
and sanitizing chemicals, pesticides, personal care products, paints,
certain types of metal when used incorrectly.
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, 9. List 5 types of physical contaminants:: bones, fruit pits, dead bugs,
nails, bandages.
10. Food handlers must not work with food when they are sick with
the following symptoms:: diarrhea, vomiting, jaundice, fever, sore
throat
11. Food handlers may not work with food when they are sick with
any of the "big 6" illnesses. These include:: nontyphoidal salmonella;
salmonella typhi;
Shigella; shiga toxin producing e. Coli; hepatitis a; norovirus
12. Good personal hygiene practices save lives! The most important
hygiene practice is:: handwashing
13. Proper hand washing is a 6 step process. What are the 6 steps?: get
hands wet; apply soap; scrub hands 10-15 sec; back of hands and
between fingers; rinse hand; disposable towel or air dryer
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1. Foodborne illness results in ---- hospilizations and ----- deaths:
128,000/3,000
2. Contaminated food ---,---,---, the same as other food.: taste, smell,
looks 3. Three hazards that cause foodbourne illness are: biological,
chemical, and physical
4. Highly susceptible populations include: younger than 5, older than
65, immune comprimised
5. The 8 most common food allergens are: milk, soy, eggs, wheat,
peanuts, nuts,fish, and shellfish
6. Pic stands for:: person in charge
7. List 5 biological contaminants:: bacteria, viruses, live parasites, fungi,
molds 8. List 5 possible sources of chemical contaminants: cleaning
and sanitizing chemicals, pesticides, personal care products, paints,
certain types of metal when used incorrectly.
1/8
, 9. List 5 types of physical contaminants:: bones, fruit pits, dead bugs,
nails, bandages.
10. Food handlers must not work with food when they are sick with
the following symptoms:: diarrhea, vomiting, jaundice, fever, sore
throat
11. Food handlers may not work with food when they are sick with
any of the "big 6" illnesses. These include:: nontyphoidal salmonella;
salmonella typhi;
Shigella; shiga toxin producing e. Coli; hepatitis a; norovirus
12. Good personal hygiene practices save lives! The most important
hygiene practice is:: handwashing
13. Proper hand washing is a 6 step process. What are the 6 steps?: get
hands wet; apply soap; scrub hands 10-15 sec; back of hands and
between fingers; rinse hand; disposable towel or air dryer
2/8
